Pork Medallions In Sage Cream Sauce

Name: Pork Medallions In Sage Cream Sauce
Cuisine: American
Ingredients: 1 1/2 lb Pork tenderloin; 4 tbsp Extra virgin olive oil; 1/4 cup Onion diced; 1/4 cup Pancetta diced; 2 tbsp Fresh Sage chopped; 2 tbsp Sun dried tomatoes diced; 2 tbsp Parsley chopped; 1/2 cup Chicken stock; 1/2 cup Heavy cream; 1 Salt & pepper

JohnG76 @cook_2852161

Tender and delicious. Serve this with roasted potatoes or a salad.

JohnG76 @cook_2852161

Tender and delicious. Serve this with roasted potatoes or a salad.

Saved

Ingredients

1 1/2 lbPork tenderloin
4 tbspExtra virgin olive oil
1/4 cupOnion diced
1/4 cupPancetta diced
2 tbspFresh Sage chopped
2 tbspSun dried tomatoes diced
2 tbspParsley chopped
1/2 cupChicken stock
1/2 cupHeavy cream
1Salt & pepper

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Steps

1

Cut pork into 1/2 inch medallions and season with salt & pepper on both sides
2

Add 4 tablespoons of olive oil to a large sauté pan and put over medium high heat. When oil is hot add pork medallions. Don't over crowd the pan. Sauté in batches
3

When nicely browned flip and brown on the other side
4

Continue working in batches until all the pork is browned. When you're finished browning the pork place on a plate and set aside
5

Add pancetta and onion to the pan and cook for 3 minutes. Then add the sun dried tomatoes.
6

Add chicken stock and scrape all the browned bits in the pan. Add sage and parsley
7

Add heavy cream stir to combine
8

Return pork medallions to the pan and bring to a simmer. Cover and cook until pork is cook through. About 15 minutes.
9

Plate and serve.